Khinkali with cheese and potatoes

First, we prepare the dough. Pour 1 kg of wheat flour into a bowl. Add 335 ml of salted water (about 8 g of salt) to the flour and knead a stiff dough.

We divide it into 2-3 parts and roll it out with a rolling pin to make sheets. We fold the sheets and roll them out again. We repeat this fifteen times. The finished sheets are rolled into a 'sausage' and cut into medallions 1-1.5 cm thick. Each medallion is rolled out to a thickness of 1-2 mm. The dough should be elastic, and each circle should weigh 45-50 grams.

For the filling, grate 1250 g of boiled potatoes on a coarse grater, mix it with 600 g of suluguni, and add a little salt.

Place 45-50 grams of filling on the rolled dough, shape it into a circle, seal it and cut off the top. Boil the khinkali in salted boiling water for about seven to ten minutes.

Ready khinkali can be served with sour cream, Georgian yogurt, or any other sauce of your choice.